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    Home » Recipes » Desserts and Sweets

    Churma Ladoo – Baked with Jaggery

    Jump to Recipe

    Churma Ladoo is a recipe for ball-shaped sweets made from crumbled Bati (unleavened bread). It is a healthy, bite-sized, hearty snack packed with healthy fats, proteins, vitamins and minerals. This authentic Churma Ladoo recipe is enhanced with different flours, spices, and nuts. It is baked rather than fried and uses jaggery instead of sugar for today's health-conscious families. You can snack on it anytime if you're feeling low on energy or want to satisfy your sweet tooth.

    Churma Ladoo – Baked version with Jaggery
    Jump to:
    • What is Churma Ladoo?
    • An Authentic Churma Ladoo Recipe Without Frying
    • How to make
    • Tips for Making the Best Churma Ladoo
    • How to Store
    • Recipe

    What is Churma Ladoo?

    This churma ladoo recipe originated from the desert areas of Rajasthan and is part of an authentic Rajasthani thali. ‘Churma’ means crumbled, which in Indian cooking is used for recipes where cooked bread is crumbled and mixed again with other ingredients and served in various forms. ‘Ladoo’ refers to ball-shaped sweets commonly served in India on festive occasions. Hence, ‘Churma Ladoo’ is a recipe for a ball-shaped sweet made from crumbled Bati. Bati is an unleavened bread that is hard on the outside but soft on the inside.

    An Authentic Churma Ladoo Recipe Without Frying

    Mixing different flours, spices, and nuts has further enhanced this authentic recipe. Added an ingredient such as carom seeds (Ajwain) helps with digestion, coughs and asthma, arthritic pains, acidity, and cardiac health. Another ingredient, dry ginger powder (Saunth), also helps digestion, acts as an anti-inflammatory, lowers blood sugar, and fights the flu and common cold. The nuts in this Churma Ladoo recipe provide unsaturated fats, omega-3 fatty acids, fiber, vitamin E, and proteins.

    This recipe contains instructions for baking and frying, depending on your preferred method.

    Churma Ladoo ingredients

    How to make

    The process of making Churma Ladoo can be broadly divided into four steps as follows:

    Make Dough: To make churma Ladoo, start by making whole wheat flour dough. To further enhance the texture, I add whole wheat ladoo flour, suji/rava, a little bit of besan, and almond flour to whole wheat flour.

    Cook Dough:  Divide the dough into a small portion known as bati or muthiya. Then either deep fry or bake these batis. I have already shared the deep-frying method, and now I have updated the post with baking instructions as well.

    Make Churma:  Crumble the cooked batis into small pieces and then use a food processor to create a coarse texture. Ensure the crumbled batis are at room temperature before processing them in a food processor. You will get a grainy and coarse powder called “churma.” Then add chopped nuts, elaichi powder, dry ginger powder, fenugreek seeds powder, and sweetener to the churma. You can also optionally add dry rose petals for an enhanced look.

    Churma made from baked bati

    Make Churma Ladoo: Add ghee to the prepared churma to make ladoos. Ghee works as a binder to bind the churma mixture into ladoos.

    Tips for Making the Best Churma Ladoo

    • For Ladoo, the flour must be coarse (dardara), not super fine. To achieve that, add Ladoo, which you get at an Indian store, along with whole wheat flour. Also, add a bit of suji or rava to get the right texture. 
    • Use very little liquid to knead the dough because the dough needs to be stiff. You can use water, but I personally prefer using milk. 
    • Divide the dough into small portions to cook, flatten them for even cooking.
    • If baking the Churma Ladoo, bake at 375 degrees Fahrenheit. Since every oven works slightly differently, keep an eye on it while baking the Batis to ensure they don't burn.
    • If frying the Churma Ladoo, fry on low to medium heat for 12-15 minutes.
    • Let the cooked Batis or muthiyas cool down completely before you process them into churma.
    • Roast the chopped nuts in ghee before adding to churma because roasted nuts enhance the flavor. You can add as much or as little to your preference.
    • Add sugar or jaggery powder only after the churma mixture comes to room temperature.
    • If you use hard jaggery, then grate. Otherwise, you can use jaggery powder. You can also use half sugar and half jaggery if the jaggery flavor overwhelms you.

    How to Store

    Churma ladoo has a long shelf life. It will stay good for a month at room temperature if stored in an air-tight container. If you want to extend the shelf life further, you can refrigerate the Churma Ladoo, which is suitable for another couple of months.

    Recipe

    Churma Ladoo – Baked version with Jaggery
    5 from 9 votes

    Churma Ladoo – Baked version with Jaggery

    Churma Ladoo is a recipe for ball shaped sweet made out of crumbled Bati (unleavened bread). This authentic Churma Ladoo recipe has been further enhanced by mixing different flours, spices and nuts. Baking and use of jaggery instead of sugar makes it healthier. Snack anytime you are feeling low on energy or to satisfy your sweet tooth cravings.
    Review Print Pin Share
    Prep Time2 hours hrs
    Cook Time30 minutes mins
    Resting Time15 minutes mins
    Total Time2 hours hrs 45 minutes mins
    Course: Dessert, Side Dish, Snack
    Cuisine: Indian
    Keyword: churma ladoo, Ladoo
    Servings: 40 28 gm each Ladoo
    Calories: 147kcal
    Author: Rupali Agarwal

    Ingredients

    Ingredients:

      Pantry

      • 150 g Whole wheat flour 1 cup
      • 90 g Coarse wheat flour Laddu Atta – ½ cup
      • 45 g Semolina Flour Rava – ¼ cup
      • 35 g Chickpea flour Besan – ¼ cup
      • 30 g Almond flour or meal – ¼ cup
      • 275 g Jaggery or Sugar - – 1¼ cup adjust as per the taste
      • 1.25 cup Mixed nuts Almonds, walnuts, cashews, pistachios, chironji and melon seeds – roasted and chopped

      Spices:

      • 1 teaspoon Dry ginger powder Saunth
      • 1 teaspoon Fenugreek powder Methi Dana
      • 1 teaspoon Carom seeds Ajwain
      • 1 tablespoon Cardamom powder Elaichi
      • ¼ teaspoon Salt Namak

      Dairy

      • 275 g Clarified butter Ghee – 1¼ cup - divided into 100 gram and 175 grams
      • ⅝ cup Milk ½ cup + 2 tablespoon
      US Customary - Metric

      Instructions

      • Add all the dry ingredients (regular whole wheat flour, coarse wheat flour, semolina (rava), chickpeas flour, almond meal/flour, and salt) to a mixing bowl and mix.
        Flours being mixed for churma ladoo
      • Add ½ cup of ghee to the flour mixture and mix again; it should be crumbly in texture after mixing.
      • Now add milk and knead it into a stiff dough. TIP: If using a stand mixer, the dough would not come together for stiff consistency, use your hands to bring it together at the end.
      • Cover the dough with a kitchen towel and rest for 30 minutes.
        Dough ready to be covered for churma laddu
      • Divide the dough into small equal-size balls/muthiya and flatten them a bit.
        divided and flattened dough balls ready for baking or frying
      • Either deep fry or bake to cook these batis/muthiyas.
        Bati ready to bake for churma

      To Bake:

      • Preheat the oven to 375 degrees, place all the prepared batis/muthiyas on a baking sheet, and bake for 18 minutes.
        bati being put into pre-heated oven
      • After 18 minutes, check if the bottom of batis/muthiya are cooked and brown, then flip and bake for another 15 minutes.
      • Once all the batis/muthiyas are nicely cooked from the outside, carefully crumble them using a kitchen towel and bake for another 5 minutes. Make sure that all the batis/muthiyas are cooked well from the inside as well.
        crumbled bati
      • Let the cooked and crumbled batis/muthiyas cool down to room temperature.

      To deep fry:

      • Heat ghee in a deep pot (kadhai) for frying until medium hot or, if you have a thermometer then heat the ghee until it reaches 350 degrees F.
      • Deep fry a few batis/muthiyas at a time at medium heat until they turn golden brown. Keep flipping them during the frying process for even cooking and browning. Medium heat is important to make sure that thick bati is cooked all the inside.
        Bati towards the end of frying
      • Let the fried batis/muthiyas cool down till they are easy to work with. Then, break them by hand into smaller pieces.

      Now follow the rest of the method whether you have baked or deep-fried the Batis/muthiyas:

      • Transfer the crumbled Bati pieces to the food processor pulse a few times and keep aside.
        crumbled bati pulsed into a coarse mixture
      • Heat 1 cup ghee in a pan and roast roughly chopped nuts, chironji, and melon seeds for 5 minutes on low heat.
      • Switch off the heat then add ground churma to roasted nuts-ghee mixture and mix thoroughly.
      • Now add cardamom powder, dry ginger powder, fenugreek powder and mix thoroughly.
        spices being added to churma prepared for churma ladoo
      • Let the mixture cool down to a temperature where you are comfortable to work with bare hands.
      • Add jaggery powder and thoroughly mix the mixture. While mixing keep rubbing them in between your palms to break any lump of jaggery powder, if there is any.
        Jaggery added to churma
      • The mixture is ready to make laddu. To make ladoo, take a handful of portions of the prepared mixture and start binding it together using a fist. Once the mixture starts taking shape, roll them between your palms and keep pressing with the other hand's fingers to give them a perfect sphere shape.
        making churma ladoo with hands
      • Prepare all the ladoos following the above process.
        Churma Ladoo ready

      Video

      Notes

      Your Churma Laddu is ready. Store in cool dry places in an air-tight container.
      Let us know if you like it or have any questions about the above recipe.
      Nutrition Facts
      Churma Ladoo – Baked version with Jaggery
      Amount Per Serving
      Calories 147 Calories from Fat 90
      % Daily Value*
      Fat 10g15%
      Saturated Fat 5g31%
      Cholesterol 18mg6%
      Sodium 18mg1%
      Potassium 66mg2%
      Carbohydrates 13g4%
      Fiber 1g4%
      Sugar 6g7%
      Protein 2g4%
      Vitamin A 8IU0%
      Vitamin C 1mg1%
      Calcium 14mg1%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.
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      Reader Interactions

      Comments

      1. akanksha jaiman says

        October 26, 2021 at 10:39 am

        5 stars
        Love these laddoos- my rajasthani husband was taken back to his home with one bite 🙂 The taste and texture is so perfect-a little melt in your mouth treat despite all the nuts it still melts. That is magical.
        We will definitely be ordering these regularly!

        Reply
      2. Sangeetha says

        July 31, 2020 at 10:42 pm

        5 stars
        Hi mam,
        Tried the baati, it's just irresistible and very healthy...my kids are loving it.
        Will make ladoo next time....

        Reply
        • Rupali Agarwal says

          July 31, 2020 at 10:50 pm

          Thank you Sangeetha, glad your family enjoyed them! Thank you for sharing your experience with me!!!

          Hope you equally enjoy Churma Ladoo too.

          Thank you- Rupali

          Reply
      3. Sum says

        July 26, 2020 at 8:43 am

        5 stars
        The ladoos are so delicious and satisfying!!
        Rupali puts in her heart and hard-work into making them and the product is so good, well- worth the cost. I would definitely be ordering again, and again...

        Reply
        • Rupali Agarwal says

          July 26, 2020 at 8:49 am

          Thank you Suman, really appreciate your belief in my product and your repeat business.It was pleasure working for your and would be happy to serve you in future as well.

          Thank you so much - Rupali

          Reply
        • Payal says

          March 17, 2021 at 1:49 pm

          What can I replace coarse flour with?

          Reply
          • Rupali Agarwal says

            March 18, 2021 at 9:23 am

            Hello Payal, to replace coarse flour, divide the quantity of coarse/laddu flour half with whole wheat flour and half with suji. Coarse flour is used basically to add texture, coarseness in the laddus.
            Hope this helps you.
            Rupali Agarwal

            Reply
      4. Payal says

        March 04, 2020 at 7:18 pm

        Hi Rupali I have been checking this churma ladoo recipe from so long and want to try making it but as I will be making it for the first time I am not too sure how it will pan out saying that ofcourse the ingredients list and method in your post so detailed that I can't go wrong.But for my sake I wanted to know is it possible for me to try this recipe in less quantity and how much ingredients will be needed for that?
        Thanks
        Payal.

        Reply
        • Rupali Agarwal says

          March 04, 2020 at 10:56 pm

          Hello Payal, yes you can reduce the quantities into half or one forth for small yield. I’ll try to send you an email with adjusted quantities. So that there would not be any confusion.

          Cheers
          Rupali

          Reply
      5. Kshama says

        February 19, 2020 at 2:36 am

        Hi - is there a gluten free version of bati?

        Reply
        • Rupali Agarwal says

          March 04, 2020 at 10:58 pm

          Kshama, you can use bajra for gluten free version and there is makka ke dhokle recipe which is not exactly baati but gluten free.

          Reply
      6. Pooja Warudkar says

        August 23, 2019 at 3:35 pm

        5 stars
        These are absolutely amazing!!! Right from to look at, to smell and to taste - they were perfect! Everyone at home loved them...

        Reply
        • Rupali Agarwal says

          August 23, 2019 at 3:50 pm

          Thank you Pooja Dear for your review. I am so happy that you loved the Ladoos.

          Reply
      7. Deepali says

        April 16, 2019 at 1:48 pm

        Hi Rupali and Others

        As Rupali knows I recently ordered these amazing churma Laddoos directly from Rupali and May I say I am
        Blown away!! They are the best churma laddoos I have had and my husband even went to the extent of saying that he doesent crave the mithai from India after tasting these! Rupali- we are going to be regular and loyal customers for these laddoos so be ready for more orders :)) Everything from receiving order through delivery was soo smooth and amazing! Your attention to detail and love for the food shows in everything Rupali, even in the way packaging came- I have never seen a prettier pack for Indian food..you are a rockstar! Wish I could give more than 5 stars!!

        Reply
      8. Neha S says

        November 02, 2018 at 9:39 am

        5 stars
        These laddoos are melt in the mouth and melt the soul kind laddoos! I had the good fortune of trying these. Thank you, Rupali!

        Reply
        • Rupali Agarwal says

          November 02, 2018 at 9:42 am

          Thank you Neha for your review. I am so happy that you loved the Ladoos?

          Reply
      9. Meesha says

        October 22, 2018 at 6:58 pm

        5 stars
        Awesome ladoos. Everybody in my family loved them! Perfect snack for the kids too. Loved them!!!

        Reply
        • Rupali Agarwal says

          October 23, 2018 at 8:23 am

          Meesha, I am so glad that liked them. Let me know when you need your next round of ladoo, would be happy to send you?

          Reply

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